Study on the Making of Rose Tea
碩士 === 國立臺灣大學 === 食品科技研究所 === 94 === Three processing methods including hot-air drying, semi-withering processing and scented tea making were used to investigate the effect of processing methods on the quality of rose tea. The taste, aroma and color quality of rose tea infusion was emphasized. Two c...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2006
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| Online Access: | http://ndltd.ncl.edu.tw/handle/12705976676477557135 |